Calcium Compounds to Improve Gel Functionality of Pacific Whiting and Alaska Pollock Surimi
ABSTRACT The effect of calcium compounds during three thermal treatments with or without setting was studied. Formation of cross‐linking was investigated using SDS‐PAGE. Solubility varied. Calcium acetate, chloride, and caseinate were extremely soluble. Calcium lactate had good solubility at 0.2% or...
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Online Access: | http://dx.doi.org/10.1111/j.1365-2621.1998.tb15835.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1998.tb15835.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1998.tb15835.x/fullpdf |
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crwiley:10.1111/j.1365-2621.1998.tb15835.x 2024-09-15T17:35:35+00:00 Calcium Compounds to Improve Gel Functionality of Pacific Whiting and Alaska Pollock Surimi Lee, Nahmgull Park, Jae W. 1998 http://dx.doi.org/10.1111/j.1365-2621.1998.tb15835.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1998.tb15835.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1998.tb15835.x/fullpdf en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 63, issue 6, page 969-974 ISSN 0022-1147 1750-3841 journal-article 1998 crwiley https://doi.org/10.1111/j.1365-2621.1998.tb15835.x 2024-08-09T04:25:34Z ABSTRACT The effect of calcium compounds during three thermal treatments with or without setting was studied. Formation of cross‐linking was investigated using SDS‐PAGE. Solubility varied. Calcium acetate, chloride, and caseinate were extremely soluble. Calcium lactate had good solubility at 0.2% or higher, then in descending order were phosphate, citrate, sulfate, and carbonate. Effects of temperature on solubility were not measurable except for caseinate. When 25°C setting was applied to surimi, calcium was most effective. Effect of calcium on shear stress was dependent on species, setting temperature, and specific compound. SDS‐PAGE indicated that improved gel functionality was likely due to Ca ++ ‐dependent trans‐glutaminase. Shear strain values were not affected by adding calcium compounds regardless of species or thermal treatments. Article in Journal/Newspaper alaska pollock Alaska Wiley Online Library Journal of Food Science 63 6 969 974 |
institution |
Open Polar |
collection |
Wiley Online Library |
op_collection_id |
crwiley |
language |
English |
description |
ABSTRACT The effect of calcium compounds during three thermal treatments with or without setting was studied. Formation of cross‐linking was investigated using SDS‐PAGE. Solubility varied. Calcium acetate, chloride, and caseinate were extremely soluble. Calcium lactate had good solubility at 0.2% or higher, then in descending order were phosphate, citrate, sulfate, and carbonate. Effects of temperature on solubility were not measurable except for caseinate. When 25°C setting was applied to surimi, calcium was most effective. Effect of calcium on shear stress was dependent on species, setting temperature, and specific compound. SDS‐PAGE indicated that improved gel functionality was likely due to Ca ++ ‐dependent trans‐glutaminase. Shear strain values were not affected by adding calcium compounds regardless of species or thermal treatments. |
format |
Article in Journal/Newspaper |
author |
Lee, Nahmgull Park, Jae W. |
spellingShingle |
Lee, Nahmgull Park, Jae W. Calcium Compounds to Improve Gel Functionality of Pacific Whiting and Alaska Pollock Surimi |
author_facet |
Lee, Nahmgull Park, Jae W. |
author_sort |
Lee, Nahmgull |
title |
Calcium Compounds to Improve Gel Functionality of Pacific Whiting and Alaska Pollock Surimi |
title_short |
Calcium Compounds to Improve Gel Functionality of Pacific Whiting and Alaska Pollock Surimi |
title_full |
Calcium Compounds to Improve Gel Functionality of Pacific Whiting and Alaska Pollock Surimi |
title_fullStr |
Calcium Compounds to Improve Gel Functionality of Pacific Whiting and Alaska Pollock Surimi |
title_full_unstemmed |
Calcium Compounds to Improve Gel Functionality of Pacific Whiting and Alaska Pollock Surimi |
title_sort |
calcium compounds to improve gel functionality of pacific whiting and alaska pollock surimi |
publisher |
Wiley |
publishDate |
1998 |
url |
http://dx.doi.org/10.1111/j.1365-2621.1998.tb15835.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1998.tb15835.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1998.tb15835.x/fullpdf |
genre |
alaska pollock Alaska |
genre_facet |
alaska pollock Alaska |
op_source |
Journal of Food Science volume 63, issue 6, page 969-974 ISSN 0022-1147 1750-3841 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1365-2621.1998.tb15835.x |
container_title |
Journal of Food Science |
container_volume |
63 |
container_issue |
6 |
container_start_page |
969 |
op_container_end_page |
974 |
_version_ |
1810467812412489728 |